Phenolic Profile of Croton urucurana Baill. Leaves, Stems and Bark: Pairwise Influence of Drying Temperature and Extraction Solvent

Cerrado biome represents an area with great biodiversity. Some of its plants have significant ethnopharmacological uses, with specific purposes. Croton urucurana Baill., for instance, was previously acknowledged for its anti-hemorrhagic, anti-inflammatory, antiseptic, healing, and potentially antifungal and entomopathogenic actions. Nevertheless, the compounds supporting these empirical applications are still unknown. Accordingly, this work was designed to achieve a complete characterization of the phenolic profile of different botanical tissues obtained from C. urucurana, and also to verify how different operational conditions (different drying temperatures and extraction conditions) affect that profile. All samples were further characterized by HPLC–DAD–ESI/MSn, and results were compared by advanced chemometric tools. In general, the drying temperatures that maximize the extraction yield of specific individual phenolic compounds were established. Likewise, it was possible to verify that samples extracted with the hydroethanolic solution allowed higher phenolic yields, either in individual compounds (except (epi)catechin-di-O-gallate) or total phenolics. The identification of the best operational conditions and phenolic profiles associated with each C. urucurana botanical part contributes to enabling their use in food or pharmaceutical-related applications.

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Processing Effect and Characterization of Olive Oils from Spanish Wild Olive Trees (Olea europaea var. sylvestris)

Molecules ◽

10.3390/molecules26051304 ◽

2021 ◽

Vol 26 (5) ◽

pp. 1304

Author(s):

Francisco Espínola ◽

Alfonso M. Vidal ◽

Juan M. Espínola ◽

Manuel Moya

Keyword(s):

Phenolic Compounds ◽

Volatile Compounds ◽

Olive Tree ◽

Extraction Yield ◽

Point Of View ◽

Human Consumption ◽

Analytical Point ◽

Wild Olive ◽

Olive Trees

Wild olive trees have important potential, but, to date, the oil from wild olives has not been studied significantly, especially from an analytical point of view. In Spain, the wild olive tree is called “Acebuche” and its fruit “Acebuchina”. The objective of this work is to optimize the olive oil production process from the Acebuchina cultivar and characterize the oil, which could be marketed as healthy and functional food. A Box–Behnken experimental design with five central points was used, along with the Response Surface Methodology to obtain a mathematical experimental model. The oils from the Acebuchina cultivar meet the requirements for human consumption and have a good balance of fatty acids. In addition, the oils are rich in antioxidants and volatile compounds. The highest extraction yield, 12.0 g oil/100 g paste, was obtained at 90.0 min and the highest yield of phenolic compounds, 870.0 mg/kg, was achieved at 40.0 °C, and 90.0 min; but the maximum content of volatile compounds, 26.9 mg/kg, was obtained at 20 °C and 30.0 min. The oil yield is lower than that of commercial cultivars, but the contents of volatile and phenolic compounds is higher.

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Recovery and Elimination of Phenolic Pollutants from Water Using [NTf2] and [Nf2]-Based Ionic Liquids

Applied Sciences ◽

10.3390/app9204321 ◽

2019 ◽

Vol 9 (20) ◽

pp. 4321

Author(s):

Sas ◽

Domínguez ◽

González

Keyword(s):

Ionic Liquids ◽

Phenolic Compounds ◽

Extraction Yield ◽

Liquid Extraction ◽

Industrial Growth ◽

Extraction Solvent ◽

Phenolic Pollutants ◽

Liquid Liquid Extraction ◽

Volatile Organic ◽

Extraction Solvents

At present, pollution is one of the most important problems worldwide. Industrial growth makes it necessary to develop techniques to remove pollutant substances from water, since water is an important natural source for life. One of these techniques is liquid–liquid extraction, which is used to remove phenolic compounds from wastewaters. Volatile organic compounds are used as common extraction solvents in liquid–liquid extractions; nevertheless, some of their properties, such as toxicity and volatility, make it necessary to replace them with other less toxic solvents. In this work, the capability of four ionic liquids, based on bis(trifluoromethylsulfonyl)imide [NTf2] and bis(fluorosulfonyl)imide [Nf2] anions and different cations to remove phenolic compounds from water was studied. The phenolic compounds used in this study were phenol, o-cresol, and 2-chlorophenol, and the effects of the extraction solvent and phenol structures were analyzed. For that, a liquid–liquid extraction was carried out, and the extraction yield was determined. In general, high extraction efficiencies were obtained for all studied systems, obtaining the highest extraction efficiencies using the pyrrolidinium cation-based ionic liquids.

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Phenolic Profile and Bioactive Potential of Stems and Seed Kernels of Sweet Cherry Fruit

Antioxidants ◽

10.3390/antiox9121295 ◽

2020 ◽

Vol 9 (12) ◽

pp. 1295 ◽

Cited By ~ 1

Author(s):

Sílvia Afonso ◽

Ivo Vaz Oliveira ◽

Anne S. Meyer ◽

Alfredo Aires ◽

Maria José Saavedra ◽

...

Keyword(s):

Phenolic Compounds ◽

High Performance ◽

Sweet Cherry ◽

Antioxidant Activities ◽

Antibacterial Activities ◽

Gram Positive ◽

Phenolic Profile ◽

Bioactive Potential ◽

Sweet Cherry Cultivars

Every year, large quantities of stems and pits are generated during sweet cherry processing, without any substantial use. Although stems are widely recognized by traditional medicine, detailed and feasible information about their bioactive composition or biological value is still scarce, as well as the characterization of kernels. Therefore, we conducted a study in which bioactivity potential of extracts from stems and kernels of four sweet cherry cultivars (Early Bigi (grown under net cover (C) and without net cover (NC)), Burlat, Lapins, and Van) were examined. The assays included antioxidant (by 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic) acid (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and β-carotene-linoleic acid bleaching assays), and antibacterial activities against important Gram negative and Gram positive bacterial human isolates. Profile and individual phenolic composition of each extract were determined by High-performance liquid chromatography (HPLC) analysis. Extracts from stems of cv. Lapins and kernels of Early Bigi NC presented high levels of total phenolics, flavonoids, ortho-diphenols and saponins. Excepting for cv. Early Bigi NC, major phenolic compounds identified in stems and kernels were sakuranetin and catechin, respectively. In cv. Early Bigi NC the most abundant compounds were ellagic acid for stems and protocatechuic acid for kernels. In all extracts, antioxidant activities showed a positive correlation with the increments in phenolic compounds. Antimicrobial activity assays showed that only stem’s extracts were capable of inhibiting the growth of Gram positive isolates. This new data is intended to provide new possibilities of valorization of these by-products and their valuable properties.

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In-depth phenolic characterization of iron gall inks by deconstructing representative Iberian recipes

Scientific Reports ◽

10.1038/s41598-021-87969-3 ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Natércia Teixeira ◽

Paula Nabais ◽

Victor de Freitas ◽

João A. Lopes ◽

Maria J. Melo

Keyword(s):

Phenolic Compounds ◽

Gum Arabic ◽

White Wine ◽

Molecular Structures ◽

Phenolic Profile ◽

Essential Information ◽

History Of ◽

Iron Gall ◽

History Of Western Civilization

AbstractIron-gall ink is one of the most important inks in the history of western civilization. The deep black colour results from Fe3+ complexes with phenolic compounds available in gall extracts. Unfortunately, it induces the degradation of both ink and support over time. Furthermore, our knowledge of these complex molecular structures is limited. This work aims to overcome this gap, revealing essential information about the complex structures of these pigments and dyes that will create a breakthrough in the next generation of conservation treatments. It presents the first in-depth phenolic identification and quantification of extracts and inks, prepared with and without gum arabic (an essential additive in medieval recipes). Five representative Iberian recipes were selected and prepared. Their phenolic profile was analysed by HPLC–DAD and HPLC–ESI–MS, which revealed that the phenolic compounds present in higher concentration, in the gall extracts, are pentagalloylglucose and hexagalloylglucose (0.15 ± 0.01–32 ± 3 mg/mL), except for one recipe, in which gallic acid is the main phenolic. The influence of the ingredients is also discussed by deconstructing the recipes: extracts of additives as pomegranate peel and solvents used in the extraction of the galls (vinegar and white wine) were characterized.

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Phenolic Profile and Antioxidant Activity of Pulp and Peel from Peach and Nectarine Fruits

Notulae Botanicae Horti Agrobotanici Cluj-Napoca ◽

10.15835/nbha44110192 ◽

2016 ◽

Vol 44 (1) ◽

pp. 175-182 ◽

Cited By ~ 7

Author(s):

Branka T. STOJANOVIC ◽

Snezana S. MITIC ◽

Gordana S. STOJANOVIC ◽

Milan N. MITIC ◽

Danijela A. KOSTIC ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Prunus Persica ◽

Biological Activities ◽

Economic Value ◽

Antioxidant Properties ◽

Fruit Peel ◽

Extraction Solvent ◽

Phenolic Profiles ◽

Antioxidant Characteristics

Peach (Prunus persica L.) is a fruit of high nutritional and economic value. Carbohydrates, dietary fibers, minerals and organic acids are among the major constituents of peach fruit, which contribute to the nutritional quality of both fresh fruits and juice. Polyphenolic compounds found in peach may play an important role in physiological functions related to human health. Different polyphenolics may have varied biological activities including antioxidant activity. In this study antioxidant characteristics between peel and pulp of different peach cultivars (â€˜RadmilovÄankaâ€™, â€˜June Goldâ€™, â€˜Blakeâ€™, â€˜Haleâ€™, â€˜Vesnaâ€™, â€˜Adriaâ€™) and one of nectarine (â€˜Fantasiaâ€™) were investigated. The peel and pulp extracts showed a huge amount of total phenolics (TP), total flavonoids (TF), total hydroxycinnamates (TH) and total flavonols (TFL), ranging from 42.7-211.4, 11.1-128.5 mg GAE/100 g fresh weight (f.w.) (TP), 21.9 -94.9, 5.0-58.9 mg CE/100 g f.w. (TF), 28.4-389.2, 8.5-165.8 mg kg-1 f.w. (TH) and 17.3-54 mg kg-1 f.w. (TFL). High contents of phenolic compounds were significantly correlated with high antioxidant capacities. Peach pulp and peel differ significantly in their phenolic profiles: the pulp contains mainly chlorogenic, neochlorogenic and p-coumaric acids, whereas the peel possesses chlorogenic, neochlorogenic and p-coumaric acids together with several flavonol glycosides in huge amounts. Our results indicate that cultivar and extraction solvent play important roles in phenolic compositions and antioxidant properties of peach and nectarine extracts, which was shown using statistical analysis (ANOVA). There are high correlations between extracted phenolic compounds and peach and nectarine cultivars, and used solvent and part of the fruit (peel and pulp).

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Infusions of Herbal Blends as Promising Sources of Phenolic Compounds and Bioactive Properties

Molecules ◽

10.3390/molecules25092151 ◽

2020 ◽

Vol 25 (9) ◽

pp. 2151 ◽

Cited By ~ 2

Author(s):

Tiane C. Finimundy ◽

Carla Pereira ◽

Maria Inês Dias ◽

Cristina Caleja ◽

Ricardo C. Calhelha ◽

...

Keyword(s):

Phenolic Compounds ◽

Synergistic Effects ◽

Sugar Content ◽

Antimicrobial Activities ◽

Phenolic Profile ◽

Anti Inflammatory ◽

The Individual ◽

Bioactive Potential ◽

Nutraceutical Products

Several plants have been used for medicinal applications and have been traditionally consumed as decoctions and infusions. Although some herbs are used alone as a beverage, they are often blended in mixtures to maximize their effects. Herein, the nutritional characterization of six infusions from herbal blends was evaluated using the official methods of analysis (AOAC international). A further characterization of the individual phenolic profile was also performed by HPLC-DAD/ESI-MSn, and finally bioactive potential was determined by evaluating the antioxidant, cytotoxic, anti-inflammatory, and antimicrobial activities of each blend. The wide variety of plants in each sample led to variability in the results for all analyzed parameters. However, blends containing 15% Laurus nobilis L. and 15% Juglan regia L. in their composition showed higher sugar content and energy contribution; higher concentration of phenolic compounds (phenolic acids and flavonoids); greater antioxidant, cytotoxic, and anti-inflammatory capacity; and also better antimicrobial effects against all the tested bacterial and fungal strains. Further studies will be necessary to evaluate the real synergistic effects that these two species show in the presence of other plants, and to evaluate their potential for application in various food, pharmaceutical, and nutraceutical products as infusion preparations.

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Hydrothermal–Microwave Processing for Starch Extraction from Mexican Avocado Seeds: Operational Conditions and Characterization

Processes ◽

10.3390/pr8070759 ◽

2020 ◽

Vol 8 (7) ◽

pp. 759 ◽

Cited By ~ 2

Author(s):

Rafael G. Araújo ◽

Rosa M. Rodríguez-Jasso ◽

Héctor A. Ruiz ◽

Mayela Govea-Salas ◽

Walfred Rosas-Flores ◽

...

Keyword(s):

Extraction Yield ◽

Absorption Capacity ◽

Molecular Spectra ◽

Operational Conditions ◽

Assisted Extraction ◽

Conventional Extraction ◽

Avocado Starch ◽

Isothermal Mode ◽

Agroindustrial Residue

Avocado seeds are an agroindustrial residue widely produced in Mexico that are causing various environmental problems due to their accumulation. The evaluation of avocado residues to recover biopolymers by microwave-assisted extraction (MAE) and the characterization of avocado starch properties were studied in the present work. A central-composite design was used to optimize the MAE process. Moreover, a comparison was performed between MAE non-isothermal mode (NO–ISO) and conventional extraction. Starch optimization by MAE was obtained at 161.09 °C for 56.23 min with an extraction yield of 49.52% ± 0.69%, while with NO–ISO at 161 °C was obtained 45.75% ± 2.18%. Conventional extraction was 39.04% ± 2.22%. Compared with conventional starch, MAE starch showed similar proprieties and molecular spectra. In contrast, MAE starch showed high solubility, low water absorption capacity, a non-granular structure with small particle size (<2 µm) and polydispersity of fragments at different sizes of polymers. Therefore, MAE is a viable technology to extract the starch, and avocado seed can be considered an excellent starch source for the development of novel functional foods, contributing to promoting sustainability across the food chain.

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Terroir and vintage discrimination of Malbec wines based on phenolic composition across multiple sites in Mendoza, Argentina

Scientific Reports ◽

10.1038/s41598-021-82306-0 ◽

2021 ◽

Vol 11 (1) ◽

Cited By ~ 1

Author(s):

Roy Urvieta ◽

Gregory Jones ◽

Fernando Buscema ◽

Rubén Bottini ◽

Ariel Fontana

Keyword(s):

Data Analysis ◽

Phenolic Compounds ◽

Regional Climate ◽

Geographical Indications ◽

Phenolic Composition ◽

Coumaric Acid ◽

Climate Conditions ◽

Phenolic Profiles ◽

Partial Discrimination ◽

Chemometric Tools

AbstractThis study evaluated the phenolic profiles of Malbec wines made from grapes of 23 parcels distributed in 12 geographical indications (GIs) from Mendoza, Argentina. Wines were elaborated under standardized winemaking conditions over three consecutive vintages (2016–2018). Data discriminated wines from different GIs and parcels, based on an integrative data analysis by chemometric tools. Vintage effect and specific phenolic compounds were associated with some GIs or parcels. As well, regional climate conditions allowed partial discrimination of the GIs (and also some parcels). A random forest analysis correctly identified 11 out of 23 individual parcels across the different vintages. The most notorious compounds associated with such classification were p-coumaric acid, delphinidin-3-O-glucoside, caffeic acid, quercetin and peonidin-3-O-glucoside. The presented research allows to individualize, through phenolic profiles, parcels with unique characteristics over years. This is the first report characterizing Malbec wines coming from several GIs (and individual parcels) in different vintages. These results are strongly related to terroir features of wines, contributing to a better communication to consumers and to position Argentinean wines.

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Performance of a MBR for the treatment of blackwater

Water Science & Technology ◽

10.2166/wst.2011.367 ◽

2011 ◽

Vol 63 (6) ◽

pp. 1247-1254 ◽

Cited By ~ 14

Author(s):

H. Knerr ◽

A. Rechenburg ◽

T. Kistemann ◽

T. G. Schmitt

Keyword(s):

Complete Characterization ◽

Nitrogen And Phosphorus ◽

Operational Conditions ◽

E Coli ◽

Membrane Performance ◽

Guideline Values ◽

Service Water ◽

Microbiological Parameters ◽

High Fraction

The paper describes the experience gained in operating a membrane bioreactor (MBR) for the treatment of blackwater. Beside a complete characterization of blackwater, operational conditions and removal efficiency concerning parameters such as COD, BOD5, nitrogen and phosphorus as well as microbiological parameters were determined. Furthermore the membrane performance was investigated. The results show that in blackwater treatment nitrogen removal is limited in the biological process, because of the blackwater matrix (BOD5:TKN=1.1:1.0). Blackwater contains a high fraction of soluble, inert COD, which is not degradable by biological operation, only. Phosphorus elimination was negligible, probably induced by precipitation of cellular phosphorus. Although the released permeate was free of the fecal indicators E. coli and streptococcus and met guideline values, a direct reuse as service water is not recommended due to the yellowish coloration.

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Digestive Stability and Bioaccessibility of Antioxidants in Prickly Pear Fruits from the Canary Islands: Healthy Foods and Ingredients

Antioxidants ◽

10.3390/antiox9020164 ◽

2020 ◽

Vol 9 (2) ◽

pp. 164 ◽

Cited By ~ 1

Author(s):

Andrea Gómez-Maqueo ◽

Marilena Antunes-Ricardo ◽

Jorge Welti-Chanes ◽

M. Pilar Cano

Keyword(s):

Phenolic Compounds ◽

Canary Islands ◽

Prickly Pear ◽

Healthy Foods ◽

Food Matrix ◽

Potential Health ◽

Phenolic Profile ◽

Phenolic Profiles ◽

By Products

Although prickly pear fruits have become an important part of the Canary diet, their native varieties are yet to be characterized in terms of betalains and phenolic compounds. To exert potential health benefits, these antioxidants must be released from the food matrix and be stable in the gastrointestinal tract. Our aim was to characterize the betalain and phenolic profile of four prickly pear varieties from the Canary Islands (Spain) and determine their digestive stability and bioaccessibility via in vitro gastrointestinal digestion. Digestive studies were performed considering the (i) importance of the edible fraction (pulps) and (ii) potential of fruit peels as by-products to obtain healthy ingredients. Betalains and phenolic profiles were analyzed by HPLC-DAD-ESI/MS and HPLC-DAD-MS/QTOF. Pulps in Colorada and Fresa varieties presented high indicaxanthin and betanin content, respectively. Despite low pH in the gastric phase, betalains were stable to reach the intestinal phase, although indicaxanthin presented a higher bioaccessibility. Blanco Buenavista peels contained a distinct flavonoid profile including a new isorhamnetin-hexosyl-rhamnoside. Phenolic compounds were abundant and highly bioaccessible in fruit peels. These findings suggest that prickly pear pulps are rich in bioaccessible betalains; and that their peels could be proposed as potential by-products to obtain sustainable healthy ingredients.

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